Description
This delicious recipe provides the perfect way to use up those end of season garden veggies while welcoming fall’s cooler temperatures.
Ingredients
- 1 whole Medium Onion, Minced
- 2 whole Zucchini, Minced
- 1 whole Jalapeno, Seeded And Minced
- 1 whole Green Bell Pepper, Seeded And Minced
- 4 cloves Garlic, Minced
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- 2 cans (15 Oz. Size) Kidney Beans, Rinsed And Drained
- 1 can (15 Oz. Size) Northern Beans, Rinsed And Drained
- 1 can (15 Oz. Size) Corn, Drained
- 1 can (4 1/2 Oz. Size) Chopped Green Chiles
- 1 can (28 Oz. Size) Pureed Tomatoes
- 3 Tablespoons Chili Powder
- 1 teaspoon Salt
- ¼ teaspoons Cayenne Pepper
Preparation
Add all ingredients to crockpot. Stir to incorporate. Cook on low for 8 hours or overnight.
Notes:
1. Use a food processor to expedite mincing vegetables.
2. We chose to serve this over pasta and topped with sour cream and shredded cheese. The recipe as written without these additions is a vegan recipe.
